The Bottineau pioneer. (Bottineau, N.D.) 1885-1895, 1887-06-30
HOUSEHOLD HINTS.
A BISCUIT.

r.. Z1n-H nA1SED ploCU1Ts o.
Work into a piece of kneaded bread
dough a half cup of shortening. the
whites of two beaten eggs and a pinch
OF salt; knead well, let it rise, then
knead again and make into biscuit.
Bake In moderately heated ven
GRAHAM GEMS.
Half cup of butter, one cup of hot
water, n cup Of milk, a little salt,
quarter OF y cup of milk, two teaspoon
fals OF baking powders add graham
Hour enough to make a stiff batter.
Bake in creased gem irons.
~ -.. .. MUFFINs.
One beaten egg, one pint of sweet
milk, quarter of a teaspoon of salt,
quarter of a cup of sweet cream, flour
enough to make a batter. Bake in
muffin rings.
One and a half cups of milk, half
cup OF sugar, quarter of a cup of yeast;
make a sponge and let it rise over
night; in the morning add quarter of q
cup of sugar, half cup of butter, half
teaspoon of soda; stir in -four enough
to roll on the hands; make in the
shape of biscuits, let rise, then bake.
JOHNNY CAKE.
One and one-half cups Of buttermilk,
one teaspoon of soda, one-half teaspoon
OF salt, one-half cup of sugar, one-hali
cup OF flour; stir in Indian meal
sufficient to make a stiff batter, Bake
in a quick oven. 81
sHOKTCAKE o FRUIT.
Two cups of SOU milk, one teaspoon
OF soda, Il little salt, flour to make q
soft dough, roll out to three.fourths OF
an inch in thickness. Bake in square
tins.
APPLE FRITTERs.
Three eggs we'll beaten, one quart of
milk, flour to make II thin batter, add
one quart of apples sliced thin. Drop
by the spoonful in boiling lard.
FARMERS CAKE.
Two eggs, n cup of sugar, IL cup
OF sour cream, two cups Of flour.
WHIT CAKE.
One half cup of butter. two cups OF
sugar, one cup of sweet milk, two cups
OF flour, three teaspoons of baking
powder, whites of four eggs beaten to
a stiff froth.
RYE DROP CAKES.
Two cups of sou milk, one egg,
we'll beaten, one teaspoonful of soda,
dissolved In boiling water, enough rye
meal for a batter that will spread east
ly on the grid6le. Mix together the
milk. meal and egg, add the soda and
beat thoroughly. Bake Immediately
on a hot griddle or in gem pans we'll
oiled, if in gem pans the oven must
not be hot and the cakes should bake
CUsTARD EGGS.
Put the washed eggs in 4 saucepan
OF cold water and let them just come
to a boil; then take them up. Or Law
them in a hot tin pail, cover them with
boiling water, put the top on the pail
and leave them on the kitchen table
for five minutes. Drain off the water,
pour on more boiling water and replace
the top. Wrap a hot towel about the
pail and leave it four minutes before
dishing the eggs.
CORN BREAD. y
One large cup of sour buttermilk. a
heaping cup of Indian meal, a cur Of
sugar, two heaping teaspoonfuls Of
wheat flour, a teaspoonful of cream (or
lard or butter the size of a hickory mutt
a teaspoonful of salt and a small tea.
spoonful of saleratus dissolved in water.
Put in a CREASED tin and steam one and
a half hours.
O. CAKE. -
+. One and one-half cups of sugar, enc,
half cup Of butter, one-half cup OF
sweet milk, four eggs, two and one
half cups of flour, two teaspoons OF
baking powder.
POUND CAKE.
Three cups of sugar, one cup of but
ter, N cup of sweet milk, four eggs,
n teaspoonful of cream of tartar, one
and one-half teaspoons of soda, three
and one-half cups of flour. =
BANANA CAKE.
Two cups of powdered sugar, one-
half cup of butter, one cup of milk,
whites of four eggs, three teaspoons OF
baking powder, three cups of flour;
bake in layers. For the filling, whip
the whites of three eggs with sugar
enough to make q frosting; spread each
layer OF the cake with the frosting and
cover thickly with sliced banana.